Roast Beet Puree
Yield
4 servingsPrep
10 minCook
60 minReady
70 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beets
with greens, stems trimmed, save greens |
*
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
fennel seeds
|
|
| ¼ | teaspoon |
coriander
ground |
|
| ¼ | teaspoon |
rosemary leaves
dried |
|
| 4 | each |
bay leaves
|
*
|
| 10 | each |
peppercorns
|
*
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
butter
unsalted, cut into pieces |
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beets
with greens, stems trimmed, save greens |
*
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
fennel seeds
|
|
| 1.3 | ml |
coriander
ground |
|
| 1.3 | ml |
rosemary leaves
dried |
|
| 4 | each |
bay leaves
|
*
|
| 1E+1 | each |
peppercorns
|
*
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
butter
unsalted, cut into pieces |
|
| 1 | x |
salt
|
*
|
Directions
Preheat the oven to 450 F.
Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together.
Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat.
Bake, uncovered, until tender when pierced with a fork (about 1 hour). When cool enough to handle, slip off the skins.
Quarter the beets and transfer them to a processor.
Process the beets until coarsely chopped.
Transfer them again to a small saucepan and stir over medium heat until heated through.
Add the butter and stir until glossy.
Season to taste with salt, and serve immediately.
